This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb. Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.



Make Ahead Tip: The chutney will keep, in an airtight container, in the refrigerator for up to 1 week.

Nutrition Facts

35 calories; 0.1 g total fat; 1 mg sodium. 56 mg potassium; 9.2 g carbohydrates; 0.6 g fiber; 8 g sugar; 0.2 g protein; 29 IU vitamin a iu; 2 mg vitamin c; 2 mcg folate; 14 mg calcium; 3 mg magnesium;

Reviews (1)

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Rating: 4 stars
Tasty and versitile We loved this chutney. It was easy to make and flavorful on the meat. We also discovered it complimented sharp cheddar cheese very well and worked well in a peanut butter sandwich. Read More